Corn Pudding

Corn Pudding

Corn Pudding

12 oz corn niblets, drained or thawed from frozen
34 oz creamed corn (two 17-oz. cans)
5 large eggs, lightly beaten, or 1 1/4 cups liquid egg substitute
1/2 cup sugar
4 Tablespoons cornstarch
And many more.

  • First step, Preheat oven to 400°F.
  • Step 02, Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
  • Next, In a large bowl, combine the two kinds of corn and eggs.
  • Complete Instructions:

  • Rated 4/5 based on 16 Reviews

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